When you can’t decide whether to cook your fish or eat it raw--why not do both by searing ahi tuna. This Ito family staple, is fresh, simple and a crowd favorite.
Fun fact: In ancient Hawaii, the phrase “ahi” translates to “smoke”. Hawaiian folklore says that when the fishermen hooked a tuna, they would scream, “Ahi!” because hooked tuna would swim so quickly that the fishing line starting smoking!
Squeeze 1 whole lemon into a mixing bowl. Remove fallen seeds if necessary.
Measure out ½ c of soy sauce and add to the lemon juice.
Grate fresh ginger into the soy sauce/lemon mixture to taste (We usually add 1 tablespoon. If you enjoy the spiciness of ginger, add more!).
Cut fish into saku blocks (approximately 1”x 2” strips). Cover tuna with plastic wrap and set aside.
Place a frying pan on the stove, and splash approximately 1 tsp of olive oil on the pan. Turn the heat up HIGH.
When the pan and olive oil reach high heat, place a saku block on the pan. Lightly sear each side of the saku block, cooking each side for approx. 7-10 seconds. The fish will look grilled on the outside, while still holding the red freshness of ahi in the center.
Move your cooked ahi blocks to a cutting board, and slice blocks into approx. ¼” thick pieces.
At Riviera Seafood Club, we draw inspiration from culinary masters like Nobu Matsuhisa to create unique and unforgettable dishes that celebrate the finest seafood. This Bluefin Tuna Sashimi Salad recipe pays homage to Nobu's renowned sashimi salad, infusing it with our own creative flair and the freshest ingredients available.
Growing up in Southern California as part of a family of fishmongers, the fusion of my Japanese heritage and my mother's Spanish roots created a rich tapestry of flavors in our household. While seafood was our specialty, Japanese wagyu held a special place in our hearts. Known for its marbling and unparalleled tenderness, Japanese Wagyu is a prized Japanese delicacy. The pairing of Japanese wagyu with ramen brought it to a whole new level.